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King Arthur Flour’s Lemon Bread

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King Arthur Flour’s Lemon Bread

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King Arthur Flour King Arthur Flour

This bread is moist and tender, and filled with sunny lemon flavor throughout. The lemony glaze not only tastes good, but helps the bread keep a bit longer on the counter, assuming you can resist its charms for that long!

At a glance

Prep
Bake
Total
Yield
one 8 1/2″ x 4 1/2″ loaf

Ingredients

Batter

  • 1 cup sugar
  • 1/3 cup (5 tablespoons + 1 teaspoon) butter, melted
  • 1 teaspoon lemon or orange extract
  • 1/4 cup fresh lemon juice
  • 2 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • grated rind of 1 large lemon (or use 1/2 teaspoon lemon oil)
  • 1/2 cup chopped pecans (optional)

Topping

  • 1 1/2 cups glazing sugar or confectioners’ sugar
  • 1/4 cup fresh lemon juice

Batter

  • 7 ounces sugar
  • 2 5/8 ounces butter, melted
  • 1 teaspoon lemon or orange extract
  • 2 ounces fresh lemon juice
  • 2 large eggs
  • 6 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces milk
  • grated rind of 1 large lemon (or use 1/2 teaspoon lemon oil)
  • 2 ounces chopped pecans (optional)

Topping

  • 6 ounces glazing sugar or confectioners’ sugar
  • 2 ounces fresh lemon juice

Batter

  • 198g sugar
  • 74g butter, melted
  • 1 teaspoon lemon or orange extract
  • 57g fresh lemon juice
  • 2 large eggs
  • 184g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 113g milk
  • grated rind of 1 large lemon (or use 1/2 teaspoon lemon oil)
  • 57g chopped pecans (optional)

Topping

  • 170g glazing sugar or confectioners’ sugar
  • 57g fresh lemon juice

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. To make the batter: Combine sugar, butter, extract and juice.
  3. Beat in eggs, one at a time, until smooth.
  4. In a separate bowl, mix flour, baking powder and salt.
  5. Stir in the wet ingredients alternately with the milk.
  6. Add the lemon rind (or oil) and pecans (if using).
  7. Pour batter into your loaf pan.
  8. Bake in a preheated 350°F oven for about 1 hour, or until a toothpick comes out clean.
  9. To make the topping: Dissolve sugar in lemon juice over low heat.
  10. Pierce top of hot loaf in several places with a sharp knife.
  11. Pour topping over crust.
  12. Let loaf cool in pan for 1 hour.
  13. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.
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